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keb1975

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Incredibly moist, easy and fairly healthy. The flavors were nice and balanced between the salmon and topping. I used Panko crumbs and drizzled on olive oil instead of butter. Next time I'll bake it at a lower temp so there's less albumin (the white congealed substance on cooked salmon) and then broil it for a few minutes for a crunchy top. Ready to make it again!

Good but not great. I substituted 8 oz of vanilla greek yogurt for one stick of butter and used sweet potatoes instead of yams; however, I don't think that affected the taste much. They were moist but didn't love the texture with the shredded sweet potatoes. Save yourself time and use canned, mashed yams/sweet potatoes.

I couldn't get past the overwhelming "tangy" flavor from the vinegar marinade and I love punches of flavor. It's an easy recipe and the seasoning on top was nice but I wouldn't make this again without major changes, starting first with the quantity of vinegar.

I'm giving the basic recipe 2 stars because it was too bland for my taste. If you like a pop of flavor be prepared to ad lib on the seasoning. To get more sauce, I used 1/4 cup wine and at least 2 tablespoons of lemon juice. I added substantially more herbs, crushed red pepper plus a tablespoon of a garlic & Parmesan seasoning mix I had in the cupboard to bring out some flavor. Served it over whole wheat pasta.

Certainly edible but there's better shrimp recipes out there. All I could taste were the artichokes. I really wanted to like this because it's easy and looks nice after broiling it for a couple minutes.

I substituted coconut milk for cream of coconut because I couldn't find the cream at the grocery store and I made my own whipped cream. That said, while my friends thought the cake was good (not great) I could taste the sweetened condensed milk in the background and it just felt too artificial for my preference. I'll try another recipe.

I was looking for a rich, dense, fudgy brownie that made me crave a glass of milk. These are more cake-like and moderately chocolately(I didn't make the frosting). You can tell cocoa powder was used instead of baking chocolate bars. I give the flavor 2 stars because it was OK but 4 stars because they're very easy to make.

This recipe teeters between 3 and 4 stars in my book. Definitely earns 5 stars for simplicity based on how it's written, though I always sear the roast before cooking it and substitute white wine for the vinegar. I think it's tasty and simple, just wish the exterior flavor carried through the entire roast.

This recipe deserves 5 stars for ease but using a reduced-sugar devil's food cake mix produced a slightly gritty and artificial taste. I had to add 1/4 cup water to the dough because it was so dry, I suspect these issues were a result of the reduced-sugar cake mix. I would consider making these with a regular cake mix since they were very chewy (my favorite); however, I think I prefer spending the extra 7 minutes making cookies from scratch but in a time crunch these are a decent alternative.

This is a simple and delicious dish. The only change I made is generously sprinkling cumin over everything before putting the lid on. Next time, I'll try cutting the roast in half or thirds before cooking so more surface area absorbs the flavors. Can't wait to use the shredded pork for a green enchilada filling!

Who knew potatoes, drizzled with butter, could taste so light and fresh?!?! I guess lemon and lots of Italian parsley does wonders! Rather than boiling the potatoes, I cut them in chunks and roasted them at 400 degrees for 20 minutes. A generous sprinkle of salt and pepper is a must and throw in extra parsley.

To be honest, I had fairly low expectations for this recipe. The ingredient list looked lack-luster, but I was wrong! It was so good I could have turned it into the main dish! I made a few modifications based on the other reviews. I added 4 chopped hard boiled eggs for richness and switched one tablespoon of the white vinegar for red wine vinegar but most importantly, I added one teaspoon of sugar to the vinaigrette to mellow out the tang of the vinegar. This is a great alternative to your standard arugula salad!

This is an easy, healthy dish to whip together anytime of the week; however, without the cheese the dish is bland. I use Chevre but any other strong cheese would suffice. I also use 6 oz of arugula instead of spinach and top with lots of chopped Italian parsley too. Mmmm...

I followed the recipe very closely but drizzled some extra balsamic vinegar on the couscous and stirred everything together. Grilling the vegetables over charcoal gave it a nice smoky flavor. Will make again.

This soup is great comfort food for cold winters! It's very close to the Olive Garden's recipe. I use spicy Italian sausage to give it kick and skip the bacon. If you're looking for a skinnier version; leave out the bacon, add more kale and use half & half instead of cream. Makes me crave the cool seasons so I can make it again!